Ingredients

• 2 tablespoons olive oil
• 1 very large onion, halved through root end, cut lengthwise into 1/3-inch-thick slices (about 4 cups)
• 12 ounces medium parsnips (about 4), peeled, cut on slight diagonal into 1/4-inch-thick slices
• 4 garlic cloves, minced
• 8 ounces ground lamb
• 1 1/4 teaspoons ground cinnamon
• 2 14 1/2-ounce cans diced tomatoes in juice
• 12 ounces penne
• 1/2 cup chopped fresh parsley
• Crumbled feta cheese

Instructions

1. Heat oil in large nonstick skillet over medium-high heat. Add onion and parsnips and sauté until slightly softened and deep golden brown around edges, about 9 minutes. Add garlic; stir 1 minute. Add lamb and sautéuntil no longer pink, breaking up with back of spoon, about 2 minutes. Stir in cinnamon. Sprinkle with salt and pepper. Add tomatoes with juice; bring to boil. Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes. Season with salt and pepper.
2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture and enough cooking liquid to moisten; toss. Add parsley. Transfer to plates and sprinkle with feta.